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Advanced Pastry
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Advanced Pastry
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25 Questions

1. What is couverture?

2. How is classic mousse stabilized?

3. What is the optimal poaching temperature?

4. What is overrun"?"

5. What are the components of a plated dessert?

6. What are the functions of baking in a water bath?

7. How can sorbet be turned into a granita?

8. What temp does sugar start to caramelize?

9. What are 3 precautions to take when using filo dough?

10. What are two differences between almond lace and tuile?

11. What types of fruits are best for poaching?

12. What does nape mean?

13. What are the components of a cremeux?

14. What is the method of prep for making an infusion?

15. What are the two steps for preparing gelatin for use?

16. What temp is creme anglaise cooked too?

17. What is the final brix when making sorbet or sherbet?

18. Name 3 a la minute desserts?

19. What is the difference between simple syrup and sugar syrup?

20. How is crystallization prevented when cooking sugar?

21. What is blind baking?

22. What is the definition of a panna cotta?

23. What is coating or compound chocolate?

24. What gives French ice cream rich texture, body and mouth feel?

25. What are the two biggest enemies of chocolate?

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